Sheki halva facts for kids
Sheki halva, also called pakhlava, is a very special and delicious sweet treat. It comes from the Sheki region in Azerbaijan. This dessert is famous for its unique taste and how it is made.
The Sweet History of Sheki Halva
Even though Sheki halva has its own special way of being made, some people think this type of sweet treat first came from a very old place called Mesopotamia.
In Sheki, there are fun stories about how this halva began. One story says that a long time ago, the ruler of Sheki, called the Sheki khan, loved sweets very much. He asked his cooks to make something super sweet. The cooks then created Sheki halva, and it quickly became a favorite in the area.
Another story suggests that the idea for this halva came from a city called Tabriz. A merchant named Mashadi Huseyn from Tabriz visited Sheki. He shared the secret recipe for halva with the local merchants, and that's how it spread.
How Sheki Halva is Made
Sheki pakhlava has three main parts: thin layers called rishta, a tasty filling, and sweet syrup. The main things you need to make it are rice flour, sugar, peeled hazelnuts, coriander seeds, cardamom, and saffron.
One special rule for Sheki pakhlava is that the rice flour must be ground in a water mill. This gives it a unique texture. Another special part is the rishta. These are thin, grid-shaped layers made by pouring dough onto a hot griddle. The dough goes through a special tool with eleven holes and bakes very quickly.
The yummy filling is made from crushed hazelnuts mixed with ground cardamom and coriander seeds. To put it all together, 8 to 10 layers of rishta are placed on a round copper tray. Then, the hazelnut filling is added. After that, 5 to 10 more layers of rishta cover the top.
The very top layer is decorated with saffron in a square pattern. This design looks like a traditional Azerbaijani window called a shabaka. The halva is usually baked over charcoal for about 10 to 20 minutes. After it's baked, hot sherbet syrup is poured over it. Then, the Sheki halva rests for 8 to 10 hours to soak up all the sweetness.
See also
In Spanish: Sheki Halva para niños
